Orange-Coriander Steak
Serves 6

A portion of the orange-coriander marinade is simmered to make a fragrant sauce for spooning onto individual servings of the meat.

1 tsp. grated orange zest
3/4 c. orange juice
1 medium size onion, minced
3 cloves garlic, minced
1/4 c. white wine vinegar
1 Tbls. ground coriander
1 tsp. cracked black pepper
1 tsp. dried basil
1 lean top round steak, about 1 1/2 lbs. , cut about 1 inch thick & trimmed of fat
finely shredded orange zest, opt.

Combine grated orange zest, orange juice, onion, garlic, vinegar, coriander, pepper & basil in a small bowl. Measure out 1/2 c. of the marinade, cover & refrigerate.

Place steak in a large heavy-duty plastic food bag or nonreactive bowl. Add remaining marinade & seal bag or bowl. Rotate bag to distribute marinade & place in shallow pan. Refrigerate for at least 4 hours or overnight. Turning meat occasionally.

Remove steak from bag & drain, reserving marinade. Arrange steak on cooking grate on charcoal grill, put lid down. Cook, turning & brushing once with marinade from bag halfway through cooking time, till meat is done to your liking (10-12 minutes for med-rare, cut to test).

Meanwhile, bring reserved 1/2 c. marinade to a boil in a small pan over med-high heat, remove from heat & keep warm.

Slice steak thinly across grain & arrange on a platter. Garnish with shredded orange zest if desired. Spoon warm sauce over meat.